Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my…
Chicken Marsala
A boneless breast of chicken pounded a la scallopini, seasoned, breaded, and pan-fried in olive oil and butter is a thing of beauty. But when ignited with a splash of intense Marsala wine and infused with garlic and mushrooms, these ingredients come together in a masterful Chicken Marsala that defines old-school Italian cooking for me….
Short Ribs with Coffee Gravy
Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances this dish. It’s not only…
Braised Lamb with Sriracha Honey Glaze
With just a tug of your fork, chunks of honey-glazed and wine-braised lamb pull from the bone and descend into a heavenly sauce that will make you rethink everything you thought you knew about this dish. Until recently, I’d never heard of lamb neck. I’ve cooked turkey necks, pork neckbones, and other close-to-the-bone recipes, but…
Beer-Braised Stuffed Brisket
When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket. And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about. This is a Beer-Braised Stuffed Brisket–a fork tender…
Stuffed Collard Rolls with Red Gravy
Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy…
Coffee-Rubbed Prime Rib
Roasted to perfect pink, the juices of my Coffee-Rubbed Prime Rib mingle with spicy seasonings and savory herbs to produce a heavenly jus. And when bathed over roasted fingerling potatoes, this meat and potatoes combo is the foundation of a most elegant holiday dinner. Growing up in Bogalusa, Louisiana just an hour north of New…
Smoked Rabbit Gumbo
When it comes to Cajun roots cooking, my Smoked Rabbit Gumbo is as deep-rooted as it gets. I love how the spicy flavors mingle with the hardwood smoke in the rich meat of rabbit to create a gumbo that will humble even the most experienced Cajun cook. It is an exceptional and memorable dish, and…
Cajun Smoked Wings
These Cajun Smoked Wings take flight in a combination of Korean and Cajun spices with a dark and smoky taste that blends the best of both cultures. If you’re tired of the same ol’ chicken wing recipe, then read on and discover this flavor-filled combination. My love affair with chicken wings dates back to the…
Jambalaya of a different color
Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold flavors of venison mixed with pork,…
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